msa_beefinfokit_tt14_jul13.pdf

MSA14 tips p & tools Meat Standards Australia Fat distribution and eating quality What is fat distribution? Fat distribution is the coverage and distribution of Key points subcutaneous...

MSA14 tips p & tools Meat Standards Australia Fat distribution and eating quality What is fat distribution? Fat distribution is the coverage and distribution of Key points subcutaneous (external) fat on a carcase. Fat distribution is the coverage and distribution of subcutaneous fat on a carcase. Why do we need fat cover? Even fat distribution is required to ensure the carcase An even coverage of subcutaneous fat leads to even chilling throughout the underlying muscles. The greater the chills at a uniform rate. fat depth on a carcase, the slower and more uniform the Carcases may fail to meet MSA specifications if the muscle-chilling rate will be. The coverage and distribution fat distribution is inadequate. of subcutaneous fat over primals helps prevent dehydration and provides protection for the muscles from microbial It is important that cattle have access to an increasing contamination. plane of nutrition for at least one month prior to slaughter Uneven fat coverage causes the muscles with inadequate to assist in even fat coverage. coverage to chill at a faster rate. An irregular pattern of pH-temperature decline occurs, which can create cold- shortening conditions near the surface and heat-shortening Fat distribution standards in the deep core. The rate of pH decline can impact on the Rib fat 3mm minimum predictability of eating quality, specifically by falling too slowly and increasing the potential for cold-shortening or by P8 5mm minimum falling too quickly and increasing the potential for heat- Fat distribution Must be even and adequate shortening. (See MSA Tips & Tools: The effect of pH-temperature decline on beef eating quality). Void area 10cm x Example of unacceptable 10cm), the primal or the carcase may be ungraded (fail to hide puller damage meet MSA requirements). Processors have the option of either ungrading the entire carcase or removing the primal affected by the hide-puller damage. When choosing to remove the primal: The MSA accredited grader must identify the affected primal at the time of assessment. The processor must be able to show MSA there is a process in place to exclude the affected cut, written in the enterprise Quality Manual. Why is it important to maintain even fat coverage? A carcase that has patches of fat removed during the hide removal process will not chill evenly in the exposed muscles. These muscles will chill at a faster rate with a larger temperature difference within those muscles. An irregular pattern of pH-temperature decline occurs, which can create cold-shortening conditions near the surface and heat-shortening in the deep core. Commercially this is often For more information seen as ‘two toning’ in cuts such as the rump where meat colour can be light in the centre and dark at the edges. Visit www.mla.com.au/msa or contact MSA 1800 111 672. (See MSA Tips & Tools: The effect of pH-temperature decline on beef eating quality.) MSA grading requirements for hide puller damage The MSA accredited grader assesses hide-puller damage during grading, with the main focus over the major primals where effects are most severe, such as the cube roll, Locked Bag 991 striploin and rump. The MSA standard will accept hide-puller North Sydney NSW 2060 damage less than 10cm x 10cm on a single primal or if the Ph: +61 2 9463 9333 damage occurs over a cutting line, for example, the caudal Fax: +61 2 9463 9393 end of the striploin and the cranial end of the rump. www.mla.com.au Reprinted July 2013 MLA makes no representation as to the accuracy of any information or advice contained in this document and excludes ISBN: 1 74036 590 9 all liability, whether in contract, tort (including negligence or breach of statutory duty) or otherwise as a result of reliance © Meat & Livestock Australia, 2011 by any person on such information or advice. ABN 39 081 678 364